Mediterranean Moroccan cuisine at Moroccan Night ■ LA BARAKA (Kawaramachi) ■ Tajine pot, couscous curry detective, Yami-chan. Kyoto expedition 2023 mid-February Episode 4 Kyoto, Yami Bra by the Kamo River! Oh? There are ducks, just as it is the Kamo River. While joking around, it became night. This time, investigating Arab cuisine, Persian cuisine, Turkish cuisine, etc., it seems like there's no choice but to go to a Moroccan restaurant. The restaurant's name is "LABARAKA" (La Baraka), which is reminiscent of "ALBARAKA" familiar in Imizu. This must be fate. By the way, can you immediately say where the Kingdom of Morocco is? It is located on the coast of the Mediterranean, in northwest Africa. The largest city is the famous Casablanca, even in movies. Known for the fusion of Arab and European cultures, Moroccan cuisine is famous for "tajine pot" and "couscous." Going down the stairs to enter. I made a reservation for the seat only. Inside the restaurant. It's just my imagination, but it feels like it's run by a Moroccan husband (in charge of cooking) and a Japanese wife (in charge of service). The menu choices are limited, and it seems like 83% of the customers are eating either "tajine pot" or "couscous." However, since we came to eat those quintessential Moroccan dishes, that's perfectly fine. Salad, bean soup, and bread arrived. - The bread seems oddly white, but this must be the most popular bread called Hobz in Morocco. It's chewy. - Bean soup It would have been nice to have soup made with Moroccan lentils, but this was made with lentils. Essentially, it's like a curry without much spice. It's rich and delicious. - Beef Tajine Gogogogo... Exciting! Although this is in a state where the distinctive triangular lid has been removed, it doesn't feel like a tajine pot, but that's not a problem. The good thing about tajine pot is that it steams with no added water (only the moisture from the ingredients). It's nutritious and healthy. The aroma of olive oil, the rich sweetness of honey, and the fruity acidity of plums are mixed, it's a feast! - Couscous Don't forget the couscous!! A night that made me smile with couscous. Chickpeas were also included. The couscous (made from semolina flour) is spread underneath. It doesn't have much flavor itself, so you pour the toppings on top and eat it. And, the toppings poured on top were almost the same as the tajine pot in this restaurant. That is to say, if you want to eat "tajine pot + bread," you should order "tajine pot" (even though it doesn't come with bread), and if you want to eat essentially tajine + couscous, you should order "couscous." Ordering both at the same time may cause the flavors to overlap, so I don't recommend it. However, the taste of the toppings is very delicious, and it's very satisfying because of its high nutritional value. I now want to try various types of Moroccan cuisine at different restaurants. Yami's next curry activity will be at that restaurant in your town. Curry Expedition 2023 mid-February, 2 nights 3 days, Bra Yami Kyoto Edition. Table of Contents: https://ameblo.jp/yamikomon/entry-12792788451.html *** Mediterranean Moroccan cuisine at Moroccan Night ■ LA BARAKA (Kawaramachi) ■ Tajine pot, couscous https://ameblo.jp/yamikomon/entry-12795001563.html ROTI circle (Indian Subcontinent Cuisine Enthusiast Club) https://www.facebook.com/groups/1634191376809747

I had the 3500 yen course with a Casablanca beer. The taste is a matter of preference, but it had unique spices that made it quite different from what I usually eat. Is this the authentic taste? The portion was generous with plenty of vegetables, making it healthy. The Moroccan traditional tea served after the meal? had mint in it, which was very refreshing. Overall, the flavors weren't my favorite, but the staff were incredibly nice. Very polite.

We arrived at the restaurant around 1 pm on Saturday with two people. Although we were seated, we were informed that the food would take some time to be served. Considering the cherry blossoms were in full bloom and the area was crowded, we decided to proceed with our order. We ordered the Beef Tajine and Chicken Couscous, each served separately. Both dishes came with a side salad and soup. The salad was a regular fresh vegetable salad, not Moroccan style. The soup mainly consisted of beans with a variety of vegetables. Upon tasting it, the soup had a strong turmeric flavor, resembling a curry soup with garlic and other spices, making it complex and delicious. The Beef Tajine was a rich stew with beef belly, mushrooms, okra, carrots, plums, green beans, and various spices, cooked without any water. What impressed us was how all the ingredients remained intact and incredibly tender. Although not spicy, the flavor was intense, especially enjoyable when eaten with bread and salad. The Chicken Couscous was cooked to a perfect tenderness, with the couscous being the best we've had, not dry or with any off-flavors. According to the staff, the couscous is simmered for two hours, showing the care put into it. While we were amazed by the Tajine, personally I preferred the Couscous. The prices were 2200 yen for the Tajine and 2000 yen for the Couscous, not cheap, but considering the effort and quality, we were satisfied and will definitely return.

I made a reservation and visited the restaurant out of curiosity about Moroccan cuisine. The interior had a unique atmosphere that didn't feel like it was in the middle of Kyoto. I ordered a Tajine set and a Couscous set, which came with vegetables and Harira soup. The soup was gentle and unlike anything I've tasted before. The beef Tajine had a flavor that was indescribable but addictive. The curry with plenty of vegetables was not like beef stew, but had a flavorful spice. The Couscous, the smallest pasta in the world, also had a taste that was hard to put into words. It was not as spicy as the Tajine but completely different. Everything was delicious, with tender meat in every dish. As I was leaving, they even provided a map to explain Moroccan cuisine, which made me like it even more. I think I'm hooked on Moroccan cuisine now!

When it comes to ethnic lunch in Shijo Kawaramachi, you can't miss the Moroccan cuisine at Rabaraka. I had couscous and tagine pot. The flavors are very multi-faceted and multi-layered, perhaps due to being on the border area between the sea and the desert. All of Mu-chan's dishes are exquisite. It was delicious again today!

This is a rare Moroccan cuisine restaurant in Kansai. The light couscous is also tempting, but my favorite is the beef tagine set. The first served items are salad, hobs (Moroccan bread), and bean soup. The salad has a light dressing with a Japanese twist. Hobs (Moroccan bread) is a white bread similar to pita bread, slightly thicker and less moist than pita bread. The Harira soup, a representative Moroccan soup, is made by simmering several types of beans until they become soft and has a yellowish color. It is said to be consumed after Ramadan fasting, and while it is spiced, it is not very spicy. The set comes with a small portion, but it is so delicious that you would want to have a large serving if your stomach allows. Then, the beef tagine arrives. The Moroccan owner brings it in a tagine pot where the ingredients are simmering. When the lid is lifted, you see beef with potatoes, carrots, green beans, chickpeas, green peas, okra, mushrooms, prunes, raisins, etc., piled up. They don't use any water, and the moisture comes only from the ingredients; they sweeten it with prunes and raisins instead of sugar. Although it looks quite dark, it tastes surprisingly light at first bite. As you mix and eat, the umami of the meat and vegetables, the sweetness of the prunes, and the spiciness of the spices like pepper envelop your whole body, making you slightly sweat by the end of the meal. Enjoying all the sauce with hobs, I always finish my meal fully satisfied. The portion is generous, so I always end up too full with just the set menu and cannot order drinks or dessert afterwards, which I feel sorry for the restaurant staff about. Many people may not be familiar with Moroccan cuisine, but I think curry lovers will love the taste. Why not give it a try?

I passed by this place before and was intrigued by the sign. You can taste authentic Moroccan cuisine made by the Berber owner here. I had the couscous set and the tagine set. The flavors seemed similar at first, but gradually changed and distinctiveness and richness emerged clearly. The tagine pot became a bit of a trend in Japan at one point, and it's made to be stewed only with vegetable broth to compensate for the lack of water. The rich sweetness and umami of the sauce are not something you get to taste often. It was very delicious. My stomach and curiosity were both satisfied.

A 7-8 minute walk from Gion-Shijo Station, I arrived at "Rabaraka." It's a Moroccan restaurant. Today, I ordered the Casablanca course, which included: Harira salad, Tajine chicken, Couscous, Brochette (choice of chicken or lamb), Hobz (Moroccan bread), Moroccan tea. It was my first time trying Moroccan cuisine, and I was pleasantly surprised by how delicious it was. The Tajine and Couscous went really well with alcohol. They didn't use water in the Tajine, only the natural juices from the vegetables, making it healthy and delicious. The owners, a friendly couple, shared interesting stories about Morocco. I left the restaurant feeling very satisfied and will definitely visit again. Thank you for the meal. Winter 2019.

Memory post. When I was living in Kyoto, I invited my junior colleague to go out for foreign cuisine, and we visited "Rabaraka" on my suggestion. It is a Moroccan cuisine restaurant. The dishes using a tagine pot were abundant in vegetables and mushrooms. It seemed good for health promotion. The taste was something I had never experienced before, surrounded by a different culture. The bread and soup were delicious too. The lady at the restaurant kindly explained Moroccan cuisine to us. We were amazed to learn that they use a huge variety of spices. The price is somewhat high, but it's worth a visit as it's not something you can usually taste. Thank you for the meal.

This is a Moroccan restaurant in Kyoto. There was a time when dishes like tagine and couscous were really popular, right? I used to not be a fan of Moroccan cuisine, but a friend insisted that there is an incredibly delicious Moroccan restaurant, so they took me there. We toasted with Moroccan beer. The waiter strongly recommended going for the set menu, but since it was our second stop that day, we opted for à la carte. However, we ordered a lot, so the set menu might have been a better deal. We ordered tagine dishes, Berber omelette, chicken couscous, and more. The lamb in the tagine was so delicious that I can't forget it!

I am the Lunch Exploration Chief. This time, I visited Rabaraka in the Kawaramachi area of Kyoto. It's a Moroccan cuisine restaurant run by a Japanese wife handling the front of the house and her Berber husband in charge of cooking. The restaurant is located underground. The interior has an exotic feel but gives a clean and tidy impression. The wife explains the dishes in detail, mentioning the use of over 100 types of spices. I ordered the Sahara Course for 2500 yen, which included salad, Harira soup, bread, tagine, couscous, and Moroccan tea. The Harira soup was exquisite, with the flavors of vegetables and meat condensed and the aroma of spices complex. The tagine is made without water, only using the moisture from the vegetables, a cooking method unique to water-scarce areas. It contained chicken, beans, vegetables, shimeji mushrooms, each contributing to a rich and flavorful taste. The level of spiciness was just right, suitable even for those who don't like spicy food. The couscous, the world's smallest pasta, was chewy and flavorful like the tagine. The meal ended with Moroccan tea, poured by the husband from a height into a cup with mint, creating a sweet yet refreshing aftertaste. We also had fresh dates, incredibly sweet and creamy, almost like eating rich chocolate. It felt like becoming healthier due to the sweating effect of the spices after finishing the meal. Considering the generous portions, it might be more enjoyable to visit in a large group. The Moroccan cuisine was delicious. Thank you for the feast.

I had the Tajine pot lunch. It was flavorful with spices, and I also had beer and wine ^_^

The prices are a bit high, but the dishes are very delicious and unique, making it worth the value! The sweetness of the vegetables was well utilized and tasty.